BUTTER BALLS

Mix till light and fluffy. Roll into balls and bake. Take out and roll in powdered sugar

CHOCOLATE CHIP COOKIES

350 degrees - 48 servings

HOME EC CLASS

1/2

cup margarine

6

tablespoons sugar, which = 1/4 cup + 2 Tbs

6

tablespoons brown sugar

1/2

teaspoon salt

1

egg

1/2

teaspoon baking soda

1/2

teaspoon hot water

1/2

teaspoon vanilla

1

cup flour, + 2 Tbs

1

6 oz. package chocolate chip

In a large bowl cream the margarine and sugar, add the salt and an egg. Mix the baking soda and water together before adding. Add the flour last, adding vanilla before the flour. Add the chips and bake.

CHOCOLATE PINWHEELS

Cream shortening and sugar, add egg yolk and vanilla and beat well. Mix in rest of the ingredients except chocolate square. Divide dough in half and add chocolate square to one half.

Roll white dough into thin rectangular sheet, and chocolate also into a sheet of the same size. Place white dough over chocolate and gently press together. Roll as for jelly roll into a tight roll. Chill for several hours to become very firm. Cut into 1/4 inch slices, lay cut side down in a baking sheet

CRISP SUGAR COOKIES

350 degrees for 10 min - 72 servings

1

cup sugar

1

cup powdered sugar

1

cup margarine

1

cup oil

2

eggs, beaten

1

teaspoon vanilla

4

cups flour

4

tablespoons flour, heaping

1

teaspoon salt

1

teaspoon baking soda

1

teaspoon cream of tartar

Refrigerate dough overnight or several hours. Roll into small balls. Press with glass dipped in sugar and bake. I use colored sugar for seasonal cookies

DATE FILLED COOKIES

350 degrees for 8-10 min - 36 servings

2

cups brown sugar

1

cup shortening

3

eggs

1

teaspoon vanilla

3/4

teaspoon salt

3

cups flour

1

teaspoon baking soda

2

cups dates, chopped

1

cup water

1

cup sugar

pinch salt

1/2

teaspoon vanilla

Combine the first 7 ingredients in order given. Flatten small piece of dough. Make a dent in center and put a teaspoon or so of filling (second set of ingredients cooked together) in center. Then put a small piece of dough on top of the filling and bake 350 degrees for 8 to 10 minutes

OATMEAL COOKIES

24 servings

Date Filled

1

cup brown sugar

2

cups oatmeal

2

cups flour

1

cup shortening

1/2

cup sour cream

1

teaspoon baking soda

1

package dates

Mix the brown sugar, oatmeal, flour, and shortening like pie crust. Then add the sour cream and baking soda. Chill and then roll out and cut with biscuit cutter. Bake till just turning brown. After cool they can be filled with date filling.

Date filling: Cut up dates and place in pan. Add little bit of water and cook on low till pasty. Be careful not to add too much water as you can always add more if not enough to start with

PEANUT BUTTER TEMPTATIONS

Shape dough into balls and place in ungreased mini muffin tins. Bake at 375 degrees for 8-10 minutes. Remove from oven and press one reeces peanut butter cup in the center and allow to cool

PEANUTTY CRISSCROSSES

350 degrees for 9-10 min - 1 servings

3

cups quick cooking rolled oats, uncooked or can use old fashioned

1 1/2

cups flour

1/2

teaspoon baking soda

3/4

cup margarine, or butter softened

1

cup peanut butter

1 1/2

cups brown sugar, firmly packed

1/3

cup water

1

egg

1

teaspoon vanilla

In medium bowl, combine oats, flour, and soda. In large bowl, beat together butter, peanut butter and sugar until light and fluffy. Blend in water, egg and vanilla. Add dry ingredients; mix well. Chill dough about 1 hour. Shape dough to form 1 inch balls. Place on cookie sheet; flatten with the tines of fork dipped in granulated sugar to form crisscross pattern. (I dip fork in water.) Bake until edges are golden brown

Cream shortening and sugar. Add eggs and milk. Add dry ingredients. Chill 3-4 hours at least or overnight. Make sure you use a good margarine. Roll out on a floured pastry cloth. Mom always makes a double batch